Chocolate and coffee oatmeal stout - Beer Recipe - Brewer's Friend

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Chocolate and coffee oatmeal stout

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.4 liters
Post Boil Size: 21.13 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Sunday September 24th 2023
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1.064
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31.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - Biscuit Malt2 kg Biscuit Malt 35 30.46 37.4%
2 kg Gladfield - Munich Malt2 kg Munich Malt 36.8 7.87 37.4%
500 g Rolled Oats500 g Rolled Oats 33 2.2 9.3%
300 g Joe White - Chocolate Malt300 g Chocolate Malt 33.1 244 5.6%
200 g Voyager Craft Malt - Roast Barley200 g Roast Barley 33.1 609.14 3.7%
350 g Gladfield - Dextrose Sugar350 g Dextrose Sugar - (late boil kettle addition) 46 0 6.5%
5,350 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Pellet 7 Boil 60 min 26.7 41.7%
6 g Mosaic6 g Mosaic Hops Pellet 12.5 Boil 60 min 9.53 8.3%
30 g Cascade30 g Cascade Hops Pellet 7 Whirlpool 0 min 5.25 41.7%
6 g Mosaic6 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 1.88 8.3%
72 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Cocoa powder Flavor Boil 0 min.
15 g Coffee Flavor Boil 0 min.
 
Yeast
Coopers Ale
Amount:
11 Grams
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 123.6 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 45 °C 45 °C 30 min
Infusion 45 °C 54 °C 30 min
Infusion 54 °C 64 °C 30 min
Infusion 64 °C 72 °C 30 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 13.5 L) 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24.4
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.2 L) 21.1
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 30.3  
Equipment Profile Used: System Default
"Chocolate and coffee oatmeal stout" American Stout beer recipe by Humes Natural Law. All Grain, ABV 6.21%, IBU 43.36, SRM 31.16, Fermentables: (Biscuit Malt, Munich Malt, Rolled Oats, Chocolate Malt, Roast Barley, Dextrose Sugar) Hops: (Cascade, Mosaic) Other: (Cocoa powder, Coffee)
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  • Last Updated: 2023-09-25 16:04 UTC